Treo Pheasant Stew

Recipe by the-cat-did-it
READY IN: 2hrs 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Remove all skin and any visible fat before cooking.
  • Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
  • Remove pheasant with slotted spoon. Let cool.
  • Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
  • Cut pheasant from the bones and add to the stew.
  • This can be thickened and dumplings put on top for a main dish.
  • I use the legs and the thighs of the Pheasant.